Time: 1 hour.
Complexity: easily
Servings: 12

These healthy muffins, like classic ones, contain plenty of vegetable oil, essential for texture and flavor. However, the regular vegetable oil is replaced with coconut oil, which contains lauric acid, a saturated fatty acid that increases levels of "good cholesterol" (HDL) in the blood. Coconut oil also infuses the muffins with flavor, and you'll need significantly less sugar. Plus, these muffins are packed with fiber thanks to whole-wheat flour, blueberries, and carrots, but don't worry, you won't taste the vegetable flavor. All the ingredients work harmoniously together, allowing you to enjoy delicious, moist muffins with health benefits.

Ingredients:

• 1.5 cups blueberries
• 2 cups whole wheat pastry flour or white whole wheat flour
• 2 tsp baking powder
• 1 teaspoon ground cinnamon
• 0.5 tsp fine salt
• 0.5 cups of milk with 2% fat content
• 0.5 cup melted coconut oil
• 0.5 cups tightly packed light brown sugar
• 2 medium carrots, grated and squeezed
• 2 large eggs
• 1 teaspoon finely grated lemon zest
• 1 tsp vanilla extract
• 1 tbsp. l. sugar turbinado

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

whole grain flour, blueberry, eggs, milk, turbinado sugar, lemon zest, carrot, coconut oil, cinnamon

We recommend

Preparation:

Step 1
• Position the oven rack in the middle position and preheat to 350°F (175°C). Line a 12-cup muffin tin with paper liners and lightly spray the liners with cooking spray.
Step 2
• Set aside 0.5 cups of blueberries for garnish. Place the remaining blueberries in a large bowl and lightly crush them with the back of a fork (this will prevent them from sinking to the bottom of the batter during baking). Add the flour, baking powder, cinnamon, and salt to the blueberries and toss to coat evenly.
Step 3
• In another bowl, combine the milk, coconut oil, brown sugar, carrots, eggs, lemon zest, and vanilla extract, whisking until no brown sugar lumps remain. Fold the milk mixture into the flour mixture and knead into a dough (it's okay if some lumps remain).
Step 4
• Divide the batter evenly among the prepared muffin cups. Top with the reserved blueberries. Bake for 10 minutes. Then remove the pan from the oven and sprinkle the tops of the muffins with turbinado sugar.
Step 5
• Rotate the pan and continue baking until the cupcakes are golden brown and a toothpick inserted into the center comes out clean, 20-24 minutes. Cool the cupcakes in the pan for a few minutes, then transfer them to a wire rack to cool completely.

Votes: 2